Baby turnips with chestnuts and a honey-mustard dressing Recipe

Ingredients
for
people

Place the turnips in a saucepan, cover generously with water and add a little salt. Bring to a boil, then lower the heat under the pan and simmer for 8-10 minutes or until the turnips are just tender.

2

Meanwhile, in a small bowl, combine the vinegar, honey and mustard, and a generous sprinkling of salt and pepper. Whisk briefly until smooth and set aside.

3

Drain the turnips thoroughly in a colander. In a small frying pan, heat the olive oil. Add the turnips and turn them in the oil for a few minutes until beginning to take on a light golden colour. Add the vinegar-honey mixture and stir until the turnips are well coated and the glaze begins to bubble in the pan.

4

Chop the parsley and the tarragon, add the fresh herbs, stir to distribute them evenly, then turn the turnips and glaze onto a serving dish and serve immediately.